Cardamom Powder

A traditional festival sweet from Maharashtrian cuisine. Chirote is popularly made during Diwali at Maharashtrian homes. Its a small, deep fried , multi layered flat bread generously dusted with powdered sugar and can also be made in sugar syrup. Flavored with cardamom can also be made with multicoloured dough to get a colorful sweet. I had an opportunity to taste this amazing sweet long back when i was a kid. Since then i had been wanting to have more and now finally the day is here when i can hog over this flaky crunchy sweet and enjoy my Diwali with family and friends.

To make Chirote take a large mixing bowl, mix maida, sooji, 2 tbsp ghee with a spoon. Slowly add milk and knead to make a dough (like we make for poori). Cover the dough with a muslin cloth and keep aside. In a grinder jar add sugar with cardamom pods and grind to make a fine powder and keep aside. In a small bowl mix 4 tbsp of ghee with cornflour to make a fine paste. Keep side. Divide the dough into equal lemon sized portions. Roll out each dough portion to make thin chapatis. Collect them all and keep aside. Now take one chapati and brush the ghee and cornflour mix all over and place another rolled chapati over it. Again brush the cornflour mix on top and place the third chapati on it. Repeat this process for all till you get a pile. Again brush some paste on the chapati placed on top. Grab them all and start rolling inwards to make a log. Take a sharp knife and cut the log into small pieces. Roll out each piece into small poori and keep aside. Heat oil in a pan for deep frying and gently slide two to three poori at a time and fry at low flame from both sides. While frying you will see the layers opening beautifully. Transfer the fried chirote on plate and immediately sprinkle the powder sugar generously. Garnish with crushed pistachios and your chirote are ready to serve. You can also prepare this in advance and store them in a air tight box once they come to normal temperature.

The festivities are arriving soon and we at Spoon Fork And Food are gearing up our self for some sweet treat. Bringing you a rich, creamy, delicious and easy dessert that can be made with handful of ingredients and you can also make it quickly if you have unplanned guests at home for dinner. Paneer Badam Kheer is one such exotic dessert that will definitely make you lick your finger and ask for more. It’s been quite a long time i have been making Paneer Badam Kheer at home for my guests and it has never let me down. It’s certainly a show stopper at my place and now i’m finally sharing the recipe here and would strongly recommend everyone to give it a try once and i’m sure you won’t regret ever.

To make this super rich and creamy dessert all you need to do is Blanch Almonds and remove skin. Collect in almonds in a grinder jar and add around 2 tbsp of milk. Grind to make a fine paste and keep aside. Heat milk in a thick bottomed pan and bring it to boil. Add cardamom powder and saffron strands and start condensing the milk in low flames. This might take 20-25 mins. Keep stirring in intervals. When the milk comes to half it’s quantity, it means it’s nicely condensed. Add grated or crumbled paneer and cook in low flames for another 6-7 mins. Now add sugar and almond paste. As soon as the sugar dissolves the milk might again look thin. Cook till it thick and creamy again. Turn off the gas let the kheer cool and come down to room temperature. Transfer the kheer in a bowl, garnish with some saffron strands and chopped nuts. Your Paneer Badam Kheer is ready to serve. If you like to have your kheer chilled then refrigerate for some time before serving.

Malpua is another traditional Indian dessert made from ages in Indian homes. Rich in texture Malpua happens to be a Royal dessert. Though the original recipe needs quite a lot of patience and skill, I am here with one the most easy and simple recipe that can be made in a jiffy. Just handful of ingredients that can be easily found in your pantry makes this delicious looking dessert that is ideal for your festival gatherings.

With festivals approaching I would recommend this recipe to all my readers and ask them to make your celebrations even more joyful.

For making malpua you need to take a thick bottomed pan and add sugar and water. Heat till sugar dissolves. Now add cardamom powder and saffron and cook for 5 mins till you reach a sticky sugar syrup consistency. Close lid and keep aside. Meanwhile in a separate bowl, add flour, semolina, fennel powder and cardamom powder and mix well. Now start adding milk and stir till it reaches to a flowing consistency. Keep aside the batter to rest for 30 mins. Now heat oil or ghee in a shallow pan. Once the oil is nicely hot pour in 3/4 ladle of the batter into it. The batter will automatically spread and flatten like a disk. Fry from both sides till golden in color. Carefully remove the fried malpua from oil and drop it into the prepared sugar syrup. Similarly make more malpuas from the remaining batter and allow them to rest in the syrup for 10-15 mins before serving. Plate them and garnish with chopped nuts. Serve it hot or warm.

Hello everyone, how are you all doing? It’s been long i posted anything on my blog. Well i ha been keeping to busy with shoots and assignments and just when i thought to draft some recipes and post it here my machine went for a toss. Had to make it soon or else it would have been a tough time for me. Anyways all is done and well now so here i am with some amazing news for you all.

In all these days so many things happened, my little sister got married MashaAllah and i got two most prestigious projects which i’m still doing and shall complete by this year end. Above all Bonusapp awarded me among TOP 30 FOOD PHOTOGRAPHERS in India. Now isn’t that amazing !!!! It’s always wonderful to be listed among top photographers and finally i made into it. Your’s truly was honored with a badge that you can see in the right corner of my website and a certificate along with an app poster specially customized for me. Have a look below.

Okay so now that we are done with all self praising session ha ha ha …let’s just celebrate the success with some Desi Style Kesar Chawal Ki Kheer. I’m sure we all have grown up eating mom’s special creamy and luscious Chawal Ki Kheer. In my house my mom still makes it whenever anything good happens in the family so keeping the trend alive let’s just enjoy Chawal Ki Kheer specially flavored with Saffron and loaded with nuts.

Rice Kheer is one quintessential dessert made in Indian homes from decades. It is said that any good occasion calls for some sweet and what better than home made Chawal ki kheer. This dessert is considered to be the simplest of all because of it’s easily available ingredients. Though the recipe needs quite a lot of monitoring and skills or it might just turn out to be just another bowl of milk and rice. To get that creamy texture one need to have a practice and of course correct skills and recipe.

Let’s have a quick look on how to make chawal ki Kheer. Firstly wash and soak rice in fresh water. Soak saffron strands in warm milk and keep aside.Take a thick and heavy bottomed pan and heat milk in it. As soon as the milk starts boiling, reduce the flames and let it cook till its thick and creamy. This might take more than 30 mins but do not rush as it is very important to thicken the milk. Once the milk reduces to almost half it’s quantity, add soaked saffron milk and cardamom powder and give a quick stir. Now add soaked rice and cook till the rice softens. You may now add the chopped nuts and keep stirring in regular intervals. Add sugar as per taste and cook for another few minutes till sugar dissolves completely. After adding sugar the milk might look thin a little bit but don’t worry, cook for some more minutes in low flame and turn off the flames. Add raisins and let the kheer cool. Your kesar chawal ki Kheer is ready to serve. You can serve it hot, warm or chilled as per preference.

As soon as the milk starts boiling, reduce the flames and let it cook till its thick and creamy. This might take more than 30 mins but do not rush as it is very important to thicken the milk.

Once the milk reduces to almost half it's quantity, add soaked saffron milk and cardamom powder and give a quick stir.

Now add soaked rice and cook till the rice softens.

You may now add the chopped nuts and keep stirring in regular intervals.

Add sugar as per taste and cook for another few minutes till sugar dissolves completely. After adding sugar the milk might look thin a little bit but don't worry, cook for some more minutes in low flame and turn off the flames.

Add raisins and let the kheer cool.

Your kesar chawal ki Kheer is ready to serve. You can serve it hot, warm or chilled as per preference.

Recipe Notes

Notes :

Always use heavy / thick bottomed pan for cooking kheer .

To save the kheer from getting burned always cook on low flames and keep stirring in regular intervals.

Thicken the milk nicely or else the kheer wouldn't taste good.

You can also add a bay leaf while cooking kheer as it gives a rustic flavor.

If you liked this simple recipe then try making at home and share your feedback with me in comments below. Also follow me on Instagram at @spoonforkandfood and share or tag me in your pictures and get a chance to feature on my story highlight.

It’s Diwali Time friends and i’m sure all must be busy making amazing snack and sweets at home. Diwali is the time when the ladies at home go super busy with house cleaning and preparation of snack and savories for the big day. Haven’t you ever wished to have a kitchen gadget that is compact, cute, handy and extremely work friendly for you? So here’s one such compact kitchen appliances that will definitely be a great help to you this Diwali. Gift it to yourself and gift it to others as well and make this Diwali extra special for your loved ones. Preethi Kitchen Appliances brings you a wide range of Kitchen Appliances that will prove to be a blessing for you.

Today i am here to review Preethi TURBO CHOP, and for that i tried my hands on making some aromatic flaky cookies made with oatmeal flour, almond and pistachios. As it’s a baked recipe, you must be wondering ow did i bring this turbo chop into my use here? Well i had oatmeal and sugar that needed to be powdered, almonds and pistachios that were coarsely ground, hence Preethi Turbo Chop not just made my work easy but also gave me fine results on a touch of a finger. Mix it, blend it, chop it or grind it….Preethi Turbo Chop does everything for you.

Turbo chop is a vegetable chopper from India’s leading mixer grinder company Preethi. Very useful for day to day chopping of small quantity of vegetables. But did you know that the Turbo Chop not just works as a chopper but also grinds hard nuts and dry fruits as desired. Getting a hand blender for your kitchen will make sure that you have got yourself an able and competent assistant. Extremely handy, simple to operate and multi-utility in nature, this Preethi Turbo Chop has a 450 watt motor that will help you chop or make chutney in seconds. You can also use these hand blenders to make gourmet dips or grind nuts easily. This turbo chop has high precision super sharp blades that will mince meat in a minute and perform many other functions as efficiently. With this device, kitchen jobs will be done quickly because it has a hassle-free operation and cleaning it is super easy.

Preethi turbo chop CH 601 eliminates the hassle of operating with knobs. It can be operated simply with a light press on the top. This appliance stops once you take your fingers off from it. This Preethi turbo chop CH 601 houses a food grade transparent SAN material bowl with a capacity of 0.7 liters. This SAN bowl allows you to assess the consistency of your food. This way, you can adjust it according to you own liking and preferences. The capacity of bowl is much larger than that of a chutney jar in a mixer grinder. Yet it takes lesser space in your kitchen as compared to a mixer grinder. The appliance consumes around 450 watts of power with an input of 220 to 240 volts for efficient functioning. This makes it an energy efficient home appliance and easy on your pockets. The capacity of bowl is much larger than that of a regular chutney jar in a mixer grinder. This allows you to make considerably larger quantities of food and yet this appliance occupies only one-fourth of the space needed by a mixer grinder. The chopper has dimensions of 26 x 14.4 x 13 cm and weighs 676 grams. Preethi turbo chop is designed with a stainless steel blade. This stainless steel blade makes the chopping extremely fast and easy, while the blades stay durable and long lasting. With this, you have more time for other tasks.

Ingredients :

2cupsOatmeal(powdered)

1tbspcustard powder

1pinchbaking soda

1cupsugar(powdered)

1tspCardamom Powder

1tspNutmeg powder

1.5cupsVegetable Ghee / Clarified Butter

1tspghee(for greasing)

1/2cupalmond(coarsely ground)

1/2cupGreen Pistachios(coarsely ground)

Method :

As we are using Preethi Turbo Chop as our primary cooking appliance today, hence the preparation is done using it like powdering oatmeal, powdering sugar, coarsely ground Almond and Pistachios. Collect them all separately and keep aside. In a mixing bowl add powdered oatmeal, custard powder, baking soda, cardamom powder, nutmeg powder, powdered sugar and coarsely ground Almond. Separate 2 tbsp ground Pistachios in a bowl and add the rest of it in the oatmeal flour mix. Mix all the dry ingredients with a fork and keep aside. Melt vegetable ghee and keep aside to cool. Later all the vegetable ghee in the dry ingredient mix and knead to make a loose dough. Pre heat the oven at 180 degree C for 10 mins and line a baking tray with parchment paper. Pinch a small lemon sized portion from the dough and flatten it lightly to shape into a disk. Take a generous pinch of ground pistachios and place over the shaped disk and press gently. Similarly shape rest of the cookies and line them on the tray keeping little distance between them as the cookies will rise and expand while baking. Bake them for 15 mins or light brown in color. Transfer the baked cookies on a wire rack and allow them to cool down completely. Initially the cookies may appear soft on touching but they gradually turn crisp and flaky after they are cool. Store them in an air tight jar and enjoy every time with your evening tea.

My third recipe for the very prestigious EKGAON project is Chana Dal Payaam. A quintessential dessert recipe from Southern part of India. Sago pearls aka Saboodana is paired with Chana Dal/Bengal Gram which is slow cooked in low heat in coconut milk and sweetened with jaggery.

Ekgaon services have enriched lives of over a million rural households in India alone over the last twelve years of efforts. ekgaon is a unique ‘For Profit’ social enterprise focused on providing utility services for farmers, rural businesses, under-served rural women and the large urban migrant labor population of aspiring consumer. It is the first company to provide mobile phone enabled financial services delivery platform in South Asia. The company is headquarters in New Delhi with its regional regional office in Madurai (Tamil Nadu) and Mandla (Madhya Pradesh) in India. Our key markets include India, South Asia and Africa. he ekgaon OneVillageOneWorld Network is a platform for leveraging mobile communication technology for encouraging sustainable development of women-self-help-groups (SHGs) and small farmers across India. The platform has over 9,00,000 women and 3,00,000 farmers spread across villages of India. All of the products that you purchase from ekgaon.com are procured from small farmers or groups of small producers which are part of a producer organisation. At ekgaon we believe that small farmers are important for the economic fabric of a village and increasingly now for the food security of the world. When you make these purchases you are making a direct impact in the lives of these small farmers.

The third ingredient from the ekgaon store used is DATES PALM JAGGERY. Palm jaggery (Karuppatti or Khajur) is almost like a jaggery that is made out of sugarcane juice. Palm jaggery is made from the sap extract of Palm Trees in Southern India. These trees are also known as Toddy palm trees or Palmyra trees. It is highly priced due to its medicinal properties. It has an intense, earthy taste or reminiscent of chocolates in its taste.General Benefits:
Palm jaggery is nutritionally richest in minerals like Calcium, Iron and is Phosphorous which are essential for the growth of strong bones and teeth in growing children.
palmyra palm jaggery is the only known plant generated natural source of Vitamin B12 and C present in the Palm Sugar makes it the richest natural sweetener available in powder form.
It supports growth of young children, decrease pancreas heat, strengthens heart, bone and teeth; help prevent diabetes, nerve pains and respiratory ailments.

Ingredients :

2cupscoconut milk2nd and 3rd extract

1cupcoconut milk1st extract

1tspCardamom Powder

1/2cupDates Palm Jaggerygrated

1/2cupBengal Gram/ Chana Dalsoaked

1/2cupSago / Tapioca Pearls / Saboodanasoaked

2tbspFresh Coconutthin sliced

2tbspFresh Coconutgrated

fried cashews and raisins {optional}

How to cook Chana Dal Payasam :

Soak grated jaggery in 1/2 cup water for 30 mins and then strain it. Discard the impurities and collect the jaggery water. Boil 1st and 2nd extract of coconut milk in a thick bottomed pan and add cardamom powder. When the milk starts boiling, reduce the flames and add soaked chana dal in it and cook till dal softens. Now add soaked saboodana and stir well. Cook for another few minutes till saboodana looks transparent and cooked. Now add coconut flakes/ sliced coconut and liquid jaggery. You can adjust the jaggery as per the sweetness needed. Cook in low heat for another few minutes and then add 1st extract of coconut milk that is thick, stir well and turn off the gas. Add fried raisins and cashews if needed or else simply garnish it with some grated coconut and serve warm or chilled.

When the milk starts boiling, reduce the flames and add soaked chana dal in it and cook till dal softens.

Now add soaked saboodana and stir well. Cook for another few minutes till saboodana looks transparent and cooked.

Now add coconut flakes/ sliced coconut and liquid jaggery. You can adjust the jaggery as per the sweetness needed.

Cook in low heat for another few minutes and then add 1st extract of coconut milk that is thick, stir well and turn off the gas.

Add fried raisins and cashews if needed or else simply garnish it with some grated coconut and serve warm or chilled.

Recipe Notes

If you liked this festival dessert recipe, then try making at home in couple of your special occasions and collect accolades from your friends and family. Do share your feedback with me in comments below.

Basil seeds and Sago Pudding is our very traditional and humble Saboodana Kheer teemed with sabja. Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sharbat , kheer etc. Tapioca pearls, also known as sago, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slushand taho, where they provide a chewy contrast to the sweetness and texture of the drink. Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called sagu. Today i’m sharing the recipe of this sago pearl cooked in milk to get a thick and creamy dessert which is teemed up with basil seeds to get an amazing texture.

Ingredients :

1cupSago / Tapioca Pearls / Saboodana

6tbspBasil Seeds / Sabja

1.5litFull Fat Milk

400mlcondensed milk

1tspCardamom Powder

8Cashewschopped

Method :

Wash and soak sago pearls in water for 2 hours or till they bloom and are soft. Soak basil seeds in half cup water till they bloom completely and set aside. Boil milk in a thick bottomed pan and keep scrapping the sides to collect the cream. Add cardamom powder in milk and cook in low flame till milk starts to thicken. Once the milk starts reducing, add soaked sago pearls and keep stirring. Cook for 8-10 minutes and add condensed milk to sweeten the milk. Keep stirring continuously and also add chopped cashews now. When the milk is thick and creamy and the sago pearls are also well cooked and look transparent, turn off the stove and let it cool. Take serving glasses or bowls and add 2-3 tbsp of bloomed basil seeds in each glass. Now pour in the sago kheer on top and garnish with some more chopped cashews and serve hot, warm or chilled 🙂

Kala Jamun is one of the most popular Indian sweet that is similar to Gulab Jamun and is a darker and a dry version of Gulab Jamun. Usually Gulab Jamuns are soft in texture and are melt in mouth as compared to Kala Jamun which is slightly tight and grainy in texture and is often served dry. Mostly kala jamun is stuffed, and even in my previous posts, i have shared various kinds of Gulab Jamuns and also a gulkand stuffed kala jamun.

The festival of all the lovely brothers and beautiful sisters is near and with this thought i decided to share one of my fool proof recipe of Kala Jamun which you can try out this festive season and gift your brother some home made sweets. An easy recipe but also needs a little monitoring, Kala Jamun is one such delightful sweet that is certainly loved by all in the family. Store it in a box and refrigerate for a longer shelf life. Find the recipe below and do share your RakshaBandhan stories with me in comments below. Share, Like and Comment if you really like this recipe.

Check out the ingredients required for making Kala Jamun below and also a quick method. Find the recipe card below and get a print if you wish to preserve a hard copy of the recipe.

Ingredients :

1cupKhoya/ Mawa

3tbspAll purpose flour/ Maida

1tbspSemolina /Sooji /Rawa/

1/8tspCooking Soda

2cupsOil – for deep frying

2cupsWater

1.5cupsSugar

1pinchSaffron

1tspRose water

1/2tspCardamompowder

2 tbsp Desiccated coconut for garnish

Edible silver leaf (optional)

Method :

How to make Khoya Balls – In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins. Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix. Now gently roll the ball between both you palm and keep aside in a tray. Similarly make many more balls from the dough mix and line them on a tray.

How to Fry Khoya Balls –As soon as the oil is medium hot, lower the flames to medium heat and drop in the khoya balls in equal batches. Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color. Transfer the fried balls on a kitchen napkin and fry the other batches.

How to make Sugar Syrup – While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil. Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency. Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely. Kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving. Garnish the kala jamun with some desiccated coconut and you can also use edible silver leaf if required.

In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins.

Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.

Now gently roll the ball between both you palm and keep aside in a tray. Similarly make many more balls from the dough mix and line them on a tray.

How to Fry Khoya Balls :

As soon as the oil is medium hot, lower the flames to medium heat and drop in the khoya balls in equal batches.

Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color.

Transfer the fried balls on a kitchen napkin and fry the other batches.

How to make Sugar Syrup :

While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil.

Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency.

Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.

Kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving.

Garnish the kala jamun with some desiccated coconut and you can also use edible silver leaf if required.

Recipe Notes

If you liked this popular Indian dessert recipe, then try making at home and share love and happiness this Raksha Bandhan. Also share your festive stories with me in comments below. Greetings!

Shrikhand is an Indian sweet dish made of strained yogurt/ hung curd, flavored with various ingredients like, cardamom, saffron etc. Shrikhand is also often seen combined with seasonal fruits like mangoes, pineapple, guava etc. Cherry Shrikhand is one such fruit recipe that is combined with hung curd to make sweet Shrikhand with a dash of cardamom powder for aroma and plenty of chopped and pureed cherries for the fruity flavor.

Cherry Shrikhand is a great dessert option for your dinner parties and is even loved a lot by children. If you are a diabetic of watching your weight then this recipe is ideal for you and your loved ones. Just skip adding sugar and increase the quantity of sweet puree cherries, that itself is a natural sweetening agent and a great source of Vitamin C as well. So enjoy this traditional delicacy with a twist of cherries, without worrying about your increase in sugar level. Check out the recipe below and print or save your recipe card for future.

INGREDIENTS :

500 grams Hung Curd

2 cups Red Cherries , pitted and chopped

4 table spoon Cherry Puree

1/2 tsp Cardamon powder

Handful of fresh Cherries for garnish

PROCEDURE :

Make hung curd at home by hanging the curd tight in a muslin cloth, overnight so that all the water content drains off leaving thick hung curd.

Collect hung curd in a mixing bowl and set aside in refrigerator for 5-10 mins.

Collect 1 cup of pitted cherries in a blender jar and puree them.

Now take the hung curd out and add cardamom powder and pureed cherries and whisk till it combines well and becomes creamy.

Add remaining 1 cup of pitted and chopped cherries and fold in.

Refrigerate the prepared curd for 1 hour before serving.

Scoop in the cherry shrikhand in serving bowls and garnish with some fresh red cherries, serve chilled.

Hello everyone to the very popular guest series of Spoon Fork And Food in 2017. In January this year, when i came up with the idea of starting a Guest Post series all over for my blogger friends, i was overwhelmed with the response and felt blessed to have such wonderful people around who came up with their interest in showcasing their creativity and work in my space. Out of many guests i welcomed this year, one very special person whom i adore and admire a lot was Sreelatha Shenoy . One of the most amazingly talented person i have come across during my blogging career, Shreelatha is an inspiration to many who aspire to become established food bloggers. I personally loved the idea when Sree came up with an idea to share a healthy breakfast recipe that also comes from her natives. Couldn’t wait to share this post on my blog. She is a huge inspiration for me because of the way she manages her Blog. Despite being neck deep in work, she managed to finish this post because I really wanted her to be here.

A blogger, food stylist and food photographer by passion and profession, Sreelatha blogs at the very famous Framed Recipes . You have to visit her blog to believe what I say here. Sree is not only a gifted food blogger who masters the art of articulating food, but also a very talented food stylist and photographer. I am elated and thankful to her for accepting my request for Guest post and sharing her amazing creativity with us at Spoon Fork And Food. Let’s see what she has to say about us and more …

A big hello to the wonderful readers of Spoon Fork and Food Blog. I am Sreelatha and I blog at FramedRecipes. I started blogging a couple of years ago, which actually started as a culmination of my hobby and my husband’s hobby. I love to cook, and my husband loves photography. So, we decided to combine our hobbies and hence the blog (and hence the name) . I met Shaheen a year or so back. “Met” over social media, but have been in touch almost every day. Every day, she inspires us through her delicious food posts and also her witty comments are entertaining. When she asked whether we can do guest posts for her, I jumped in at the opportunity. I agreed to share with you all a breakfast recipe. But then there were certain other things happening in my life that took a little priority and required immediate attention. And my guest post for Shaheen just got delayed. And I have to admit that I was embarrassed about committing to her and then kinda going back on my word. But Shaheen is such a wonderful person that she we so generous throughout the whole process. .

Thanks much girl!!!

Without further ado, let me share a very special recipe with you. Though I usually make it for breakfast, this is also a wonderful after-school- snack. And those bananas with brown spots, which get a yucky-look from your family members? This is a good recipe to put those bananas to good use. (Did you know that you can peel and freeze the over ripe bananas. Just thaw them before use). Today’s recipe is wheat flour appe/appam made using wheat flour and ripe banana. You will need a appe pan (ebelskiver pan) to make these. These are special pans which have several hemispherical indentations. Use a well-seasoned pan or a non-stick appe pan. It is a very easy recipe and comes together pretty quickly. It is a blessing for those mornings, when you have not made any prep in advance. This is ideal for those who follow low fat, or even vegan diet.

The procedure is simple and easy and is you have the ingredients in hand , the wheat flour appes can be made in a jiffy. All you have to do is take a large bowl, mash the banana. Add flour, sooji, sugar, cardamom powder and enough water to make batter with a slow pouring consistency. Add baking soda and stir gently to combine. (Do not overmix). Heat the appe pan on a medium-high heat. Grease each well in the with oil or ghee. Fill each indentation on the appe pan with batter, close with a lid. Let it cook for 2-3 minutes, till the bottoms are golden brown. Gently flip using a spoon or fork and continue to cook (don’t cover) until tops are golden brown too. Remove from heat, and transfer to a serving plate. Sprinkle with powdered sugar and serve immediately.

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Hey All !!!

Hi, I'm Shaheen, born and raised in a gastronomic family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A die heart foodie and a physiotherapist by profession, I came into blogging with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining, from mom's recipes to Chef's talk. Spoon Fork And Food was created on a lazy summer afternoon in the fall of 2014 in an effort to keep my sanity in check. This blog is a collection of good food and fond memories that remind me of my mum's home cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends and family. Recipes here are a reflection of me, my roots, who I was, who I am and who I will be as I evolve with the foods I discover, embrace and make them my own!